Wednesday, November 21, 2012

To me a good Cowboy Burger should have a smoky element and a
spicy element - Worcestershire, BBQ & steak sauce, just a dash of Liquid
Smoke, and a bit of cayenne and chipotle chili powder. Top it with thick cut
peppered bacon. That combination gives a nice, spicy kick, without setting your
mouth on fire.

1.Cook the bacon to crisp and set aside. Place the
ground beef in a large bowl. In a separate small bowl, combine the brown sugar,
steak, bbq and Worcestershire sauces, and Liquid Smoke, with the chili powder
and cayenne. Add to the ground beef and use a fork to toss.

2.Form into 6 to 8 large, tight balls and place
onto a foiled lined baking sheet. Gently flatten and shape the patties and
create a very slight thumb indention into them. This will help the burgers from
puffing up and becoming rounded instead of flat. Refrigerate for 30 minutes.
Brush both sides of the onion slices with olive oil and sprinkle with salt and
pepper; set aside.

3.When ready to cook, grill the burgers on
well-oiled grates, indented side up first, over direct and high heat, for about
3 minutes, or until seared and browned. Turn and continue cooking until done,
another 2 to 4 minutes, or until done to desired level. Do not press down on
the burgers! Meanwhile also add the onions to the grate and cook until lightly
browned, turn and cook other side. Toast buns on the top rack of the grill.

4.Place a thin layer of mayonnaise on both sides
of the bun.Add the burger and top with
BBQ sauce and pickles or jalapenos. Sprinkle with a pinch of shredded cheddar
and top with grilled onion, tomato, bacon and lettuce.Serve immediately.

Wednesday, November 14, 2012

Why put the cheese on top of the burger when half of it just
melts off? Instead, form the burger around the cheese so you can char the meat
and safeguard the more delicate flavors. scrumdillylicious!!!

Ingredients:

·1 pound 90%-lean ground beef

·1/4 cup shredded Cheddar cheese

·1/4 cup shredded Monterey Jack cheese

·1 tablespoon Worcestershire sauce

·1 1/2 teaspoons paprika

·1/4 teaspoon freshly ground pepper

Preparation:

1.Preheat grill to medium-high or preheat the
broiler.

2.Combine Cheddar and Monterey Jack cheese in a
small bowl.

3.Gently mix beef, Worcestershire, paprika and
pepper in a large bowl, preferably with your hands, without overworking. Shape
into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on
each of 4 patties, leaving a 1/2-inch border. Cover each with one of the
remaining patties. Crimp and seal the edges closed.

4.To grill: Lightly oil the grill rack. Grill the
stuffed patties over medium-high heat, about 5 minutes per side. (Be sure not
to press the burgers as they cook or they’ll split open and the cheese will
ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray.
Broil the stuffed patties in the upper third of the oven, about 5 minutes per
side. In either case, let the burgers stand for 5 minutes before serving.

2.Cook 1 lb.Extra-Lean Ground Beef in Dutch oven over medium-high heat for 10
minutes, breaking into small chunks with back of spoon, until browned. Drain
and return to pot. Add 1 EACH onion and clove of garlic, minced.

3.Meanwhile, stir-fry mushrooms and sweet pepper
with a splash of vegetable oil in a deep non-stick skillet over medium-high
heat, until softened and any liquid from the mushrooms has evaporated, (about
10 minutes).